| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Italian5 |
2 |
servings |
INGREDIENTS
| 1 3/4 |
c |
Defated chicken broth |
| 1/2 |
lb |
Angel-hair pasta |
| 2 |
tb |
Chopped garlic |
| 1 |
lb |
Peeled and deveined shrimp |
| 4 |
tb |
Chopped shallots |
|
|
Pepper to taste |
| 4 |
tb |
Chopped parsley |
INSTRUCTIONS
1. Bring a large pot of water to a boil for the pasta.
2. Combine broth, garlic and 3 tablespoons each of shallots and parsley in
a large saucepan. Bring slowly to a simmer; cook 2 minutes.
3. Add pasta to boiling water; cool according to directions.
4 .Add shrimp to broth, stir well and cook for 2 1/2 to 3 1/2 minutes, or
until shrimp are cooked through. Add remaining shallots.
5. Drain pasta; divide evenly among large shallow plates. Arrange shrimp
over pasta and spoon "broth sauce" over shrimp. Sprinkle with pepper,
garnish with remaining parsley. Serve immediately. Serves 6 as an appetizer
or 4 as an entree.
Per serving: 30 Calories (kcal); trace Total Fat; (3% calories from fat);
1g Protein; 7g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe by: PENNY FOGELSON
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